Dessert Professional Magazine announces their Top Ten Pastry Chefs in America for 2014
Matthew Stevens and Tish Boyle, editors of Dessert Professional magazine, the nation’s leading food service publication for the pastry, baking, ice-cream and chocolate industries, will fête their chef honorees at the twenty-first annual Top Ten Pastry Chefs in America Awards.
The Top Ten Pastry Chefs in America invitation only event will be held on Monday, June 2, 2014 at The Institute of Culinary Education, New York City. The event will feature a walk-around tasting of desserts paired with specialty cocktails from some of the most talented chefs and mixologists in the nation. Signature cocktails presented by Inside F&B, courtesy of participating brands Bootlegger 21 Vodka, Macchu Pisco, Santiago Queirolo, and Zacapa Rum. Sponsors include Guittard Chocolate, KitchenAid, Beurremont, and Nielsen-Massey.
The awards recognize the top toques of tuile, cocoa, and sugar for their talent and unique culinary vision. The 2014 winners will be featured in the August issue of Dessert Professional.
“It is our annual pleasure to honor these incredible dessert professionals who have made a tremendous impact on the dessert world,” according to Stevens. “They take their rightful place as culinary luminaries.” Tish Boyle adds, “The talented chefs on this year’s list possess that rare blend of technical skill, artistry and motivation—and their desserts are truly inspired.”
In celebration of the awards turning twenty-one, cocktails will be added to the mix. “This year we will commemorate turning twenty-one, our ‘rite of passage’ year by adding a cocktail component to our 2014 event,” notes Stevens. “Savvy restaurateurs utilize their pastry chefs for their expertise beyond the pastry kitchen, especially at the bar. So adding cocktail pairing is a fitting salute to our invaluable pastry chef community.”
Publisher Jeffrey Dryfoos is proud that “we recognize outstanding chefs who elevate the industry as a whole with their contributions in talent, innovation, and mentoring. These are chefs who embody the spirit of excellence of hospitality that we are all committed to.”
Selected from around the entire country, this year’s Top Ten, the crème de la crème are:
Georges Berger, MOF Owner, Chocolate Fashion Miami, FL
Ebow Dadzie Pastry Chef, NY
Marriott Marquis New York, NY Pastry Instructor, Monroe College New Rochelle, NY
Della Gossett Executive Pastry Chef, Spago Los Angeles, CA
Katzie Guy-Hamilton F&B Director and Corporate Pastry Chef, Max Brenner Worldwide
Cher Harris Executive Pastry Chef, The Hotel Hershey Hershey, PA
Joshua Johnson Executive Pastry Chef, Vanille Patisserie Chicago, IL
Ghaya Oliveira Executive Pastry Chef, Restaurant Daniel New York, NY
Derek Poirier Ecole du Grand Chocolate Pastry Chef Western USA, Valrhona USA
Rudi Weider Master Pastry Chef, Hilton San Diego Bayfront San Diego, CA
Jennifer Yee Executive Pastry Chef, Lafayette, New York, NY
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